ProductsDinnerFattoush Salad

plate of 12 falafels with white dipping sauce served with fatoush salad containing romaine lettuce, mint leaves, onion, cucumber, and tomato

Fattoush Salad

Pairs best with Sol Cuisine Falafel


Combine/toss vegetables in a large bowl

Whisk all ingredients in order. Whisk continuously when added oil

Preheat oven to 375°F. Combine pita, olive oil and salt to season. Bake/toast for 10-12 minutes turning over half way through.

1. Add desired amount of dressing to salad and toss.
2. Add pita strips and toss
3. Season with additional salt
4. Optional: Sprinkle an additional teaspoon of sumac on top of finished salad
5. Enjoy with your falafels and tahini dipping sauce


2 cups of cherry or grape tomatoes, halved
½ long English cucumber cut lengthwise into quarters, thinly sliced crossways
3 scallions (green onions) thinly sliced
1 head of romaine lettuce, cut into ¾” strips
½ cup fresh mint leaves

2 t ground sumac, soaked for 10 minutes in 2 t of warm water
1 ½ T fresh lemon juice
1 T molasses
1 minced garlic
1 T white wine vinegar
¼ t dried mint
¼ cup extra virgin olive oil
Salt to taste

1 8” pita, halved and cut into bite size strips
2 T extra virgin olive oil
Salt to taste

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